I was pleasantly surprised yesterday when I picked up a half dozen tamales for our lunch at Carniceria Camecuaro. I was expecting them to be in hojas de maiz (corn husks), but they were wrapped in banana leaves. These turned out to be estilo salvadoreño and were full of chicken & vegetables. Sort of like a chicken pot pie, but better.
This is a block south of Independence, behind GRINGO LOCO #2
Here’s a series of photos of one of these tamales.
The vegetables included corn, potato, carrots, & poblano chile. The banana leaf wrapper adds a different flavor to the tamale; it’s more earthy than the regular hoja de maiz wrapper.
This one has wonderful adobado and al pastor tacos. The fish tacos are great, too. And they have carne machacada! I still haven’t had their pozole or menudo which are said to be some of the best in Kansas City.
They make their tortillas by hand and the people there are most pleasant. We like the signage.
It’s across Independence from the new (and spiffy) El Torito Market.
I had forgotten how lacking RVA was in regards to pan dulce. LA SABROSITA (on Midlothian) uses that horrid palm oil shortening and much of the pan dulce is shipped in from elsewhere.
Not so in KCMO & KCKS. Each panaderia has its own take on the maranito (or ginger pig). The taste is much the same, but each bakery produces a cookie with a different texture, shape, or glaze.
Here’s one from the La Reyna Bakery on Kansas Street in the Argentine (the actual name since there used to be a silver smelter here) neighborhood in Kansas City, Kansas.
La Reyna's take on the maranito..it's quite thick. Some of these bakeries use lard as shortening. Bless their hearts.
The taquerias are also quite diverse in their takes on such fillings as carne al pastor. I shall report on this later.
Posted in breadstuffs, comida mejicana, ethnic groceries, KCKS, KCMO, lard, sweets, tacos al pastor, the noble pig
Tagged baking, comida mejicana, Kansas City, maranito, panaderia, pork
Boy howdy! I’ve been seeing how easy it is to procure tamale-making materials and hardware here in Kansas City. The tiendas and carnicerias in the barrio where I live have several models of tamale steamers for sale. Here’s the bucket version, which probably works well on a cajun Cooker.
Bucket type tamale steamer
Of course, there are several options for masa, from the Maseca & Masa Harina commercial brands and the stores sell five-pound plastic bags of fresh tamale masa.
And the hojas de maiz are readily available nearly everywhere. I was at the big Asian supermarket downtown a few days before Christmas and Latinas were buying scads of packaged frozen banana leaves “para tamales de Navidad”. Just down the aisle I found a display of baluts (a Filipino bar snack of unborn duck eggs) right next to the durians. Nummers.
So fill up your steamers with tamales, folks!
In the steamer.
Buen provecho, y’all. Y un prospero año nuevo!
Hijole! El Torito makes some of the best chorizo mejicano I have ever had. Just made some breakfast tacos with aigs, taters, serranos and their chorizo. Que rrrrico!
Carniceria El Torito
4901 Saint John Ave, Kansas City, MO 64123-1842
Before I left for Thanksgiving, I made pozole.
~3/4 lb pork bones from Belmont. (the pork neck bones you get at the regular store are often full of bone chips, which can be a PITA)
1 small onion un-peeled, cut in quarters
6 smashed cloves of garlic
2 bay leaves
simmer for ~3 hours, making 1 1/2 quarts of stock. Strain. Take meat off bones and reserve.
3/4 cup dried Los Chileros white corn pozole; soaked overnight.
1 1/2 cubed pork (with some fat) 1/2″ cubes
2 tbs oil or lard or bacon fat
1 1/2 cup chopped onion
2 smashed cloves of garlic.
2 chopped Roma tomatoes
1 tbs mexican oregano
1 tsp ground cumin
1 tbs chile caribe (or real ground chiles)
half a jar of La Frontera guajillo sauce.
salt to taste
juice of half a lime
Cook the pozole in water or stock until it’s nearly reconstituted.
Sauté pork in fat, until browned nicely
add onions & garlic, saute until translucent, add tomatoes, oregano, cumin, chile, the reserved pork from stock making, and some stock. Cook this down a bit.
Add pozole, guajillo sauce, a bit of salt and the rest of the simmering stock. Stir. If you need more fluid, add beer, chicken stock or water.
Bring to a simmer and cover allowing it to cook for 1-2 hours.
Serve with fresh corn tortillas, a squirt of limón, chopped onion & chopped cilantro.
It got cold, but the food smelled great and I had a cup of Mexican chocolate to see if it would warm me up after I put on my jacket. It didn’t but here are some photos of La Milpa’s Dia de los Muertos celebration.
Altar for Dia de los Muertos at La Milpa on Hull Street
Here’s a dancer
Here’s some comida
Be still my heart, tamales..
There were some Colombians serving arepas. I had one, but I was still cold. So I went home.